Homemade lebanese rikakats - air fryer cooking

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Appetizer
Very Easy
18 min

Fancy a crisp, melt-in-your-mouth appetizer that's ready in minutes? These homemade Lebanese rikakats with air fryer are sure to become a table staple! These delicious cheese rolls, typical of Middle Eastern mezzés, feature an ultra-crisp exterior and a generously melting mozzarella and akawi heart, delicately scented with fresh parsley. The good news? No need to fry! Thanks to air-frying, you get light, golden rikakats with much less fat. Easy to prepare, perfect for sharing and customizable to your taste, they're sure to be a hit as an aperitif, starter or dinner party. Get ready to roll and enjoy!

Ingredients

8

Materials

  • Air fryer
  • brush

Preparation

Preparation10 min
Cook time8 min
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 1Combine grated mozzarella, akawi cheese (or feta/cow's milk cheese), parsley and pepper.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 2Place the sheet of brick on the work surface, then place 2 tablespoons of mixture in the center.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 3Fold the two corners on the sides towards the center.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 4Fold in the bottom corner and roll up, leaving the top corner overhanging.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 5Mix the flour and water and brush the top corner with it (you can replace this mixture with a beaten egg).
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 6Finish rolling the brick.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 7Place the rolled brigs on the air fryer rack and apply oil with a spray or brush. Bake for 8 minutes at 370°F/190°C in air fry mode, turning over halfway through.
  • Homemade Lebanese rikakats - air fryer cooking - Preparation step 8And now it's ready!

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FAQ ❓

What are Lebanese rikakats?

Rikakats are crispy rolls made from brick (or filo) pastry, traditionally topped with cheese and fresh herbs. Very popular in Lebanese cuisine, they are often served as a mezze, appetizer or aperitif. Their crunchy exterior and melt-in-the-mouth interior make them a must-have specialty.
A mixture of grated mozzarella and akawi is ideal: the mozzarella adds a melt-in-the-mouth texture, while the akawi offers a slightly salty flavor typical of the Middle East. Alternatively, you can use a cow's milk feta-type cheese. Just remember to adjust the seasoning according to the salt level of the cheese you choose.
Be sure to fold the sides towards the center before rolling the brick pastry firmly. To seal the roll, use a mixture of flour and water or a beaten egg to glue the end. This will prevent the rikakats from opening during air-frying.
Arrange the rolls in a single layer on the air fryer grid, without overlapping them. Apply a light spray of oil to promote coloring. Bake for approximately 8 minutes at 370°F/190°C in air fry mode, turning halfway through to ensure even browning and perfect crispness.
Yes, you can bake them in a preheated oven at 370°F/190°C for 12 to 15 minutes, until golden brown. Brush them lightly with oil to obtain a crispy result similar to frying, but lighter.
You can roll them out a few hours in advance and store them in the refrigerator, well covered to prevent the brick pastry sheets from drying out. You can also freeze them raw, then cook them directly in the air fryer without defrosting, extending the cooking time slightly.
Don't overcook the rikakats, and make sure you add enough filling to keep the heart melting. A light spray of oil on the outside also helps to preserve the crispness without drying out the brick.
They can be stored in an airtight tin in the refrigerator for up to 2 days. To restore their crispiness, reheat them for a few minutes in the air fryer or oven. Avoid the microwave, which will soften the dough.

Cookware

air fryer

Attributes

Suitable for freezing
Keep refrigerated
Zero waste
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Photos of members who cooked this recipe

Juliette HessJuliette Hess
I’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

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